Prize winning recipes

Wednesday

Sep 29, 2010 at 4:02 AM

Cooks show up by the score at the Amarillo Tri-State Fair to compete in a variety of culinary competitions. These are the first-place recipes in the Karo Corn Syrup, Spam and Fleischmann's Yeast product categories.

Karo Corn Syrup "Perfect Pie Contest"

Jeannie Jewell of Amarillo

Pecan Brittle Creamy Dreamy Pie

Pecan Brittle Recipe:

• 2 cups sugar

• 1 cup Karo syrup

• 1 cup water

• 2 cups pecans

• 2 teaspoons butter

• 1 teaspoon vanilla

• 1 teaspoon baking soda

• 6 aluminum pie pans

Pie:

• 2 graham cracker crusts

• 3 8-ounce containers of Cool Whip

• 2 pecan brittle rounds

• 11/2 cups brown sugar

• 1 8-ounce package cream cheese

For pecan brittle: Cook Karo syrup, sugar and water to a softball stage. Add pecans and cook to 300 degrees on candy thermometer. Remove from heat and add butter, vanilla and baking soda. Pour into six aluminum pie pans - this will make them nice and thin. Once brittle has hardened, place 2 pieces of the pecan brittle rounds in your food processor and grind to a medium-fine texture.

For pie: Place crushed pecan brittle in bottom of graham cracker crusts. Beat cream cheese and brown sugar until smooth and fluffy. Fold in two 8-ounce containers of cool whip. Next, hand crumble two of the pecan brittle rounds and fold into the filling. Pour into crust and top with remaining Cool Whip. Hand crumble last two pecan brittle rounds and sprinkle over the top of the pie. Refrigerate overnight.

Great American Spam Championship - Adult

Jeannie Jewell of Amarillo

Confetti Spam Macaroni Salad

Salad:

• 3 cups macaroni, cooked

• 1/2 cup olives, sliced

• 1/2 cup green bell pepper, diced

• 1 cup Velveeta

• 1/2 cup apples, sliced

• 1 small jar pimentos

• 1/4 cup green onions, chopped

• 1 large tomato, diced

• 2 small avocados

• 1 12-ounce can Spam Less Sodium, cut in cubes

Dressing:

• 1 teaspoon salt

• 2 cups real mayonnaise

• 1/2 cup sugar

• 1/2 can sweetened condensed milk

• 1/2 cup vinegar

Mix macaroni, olives, bell pepper, Velveeta, apple and pimentos together. Lastly, mix in onions, tomato, avocado and Spam. Combine all ingredients for the dressing and mix together until creamy. Pour over salad and mix well. Place in refrigerator overnight. Mix well before serving.

Great American Spam Championship - Kid Chef

Laura Corder, age 12

Dad's Favorite Spam, Mac & Cheese

• 1 12-ounce can Spam Classic

• 1 can chopped green chilis

• 4 cups elbow macaroni

• 1 32-ounce package Velveeta cheese

• 1 package cream cheese, softened

• 1 cup milk

• 1 can tomatoes and green chilis

• Box of stuffing

Preheat oven to 350 degrees. Prepare macaroni per package directions and drain. Cut Spam into small cubes and lightly brown over medium-high heat. Melt Velveeta cheese in microwave until softened. Blend in cream cheese, milk, green chilis and Rotel tomatoes into the cheese. Return mixture to microwave and warm until melted. Stir as necessary. Combine Spam and melted cheese mixture in mixing bowl. Sprinkle stuffing as desired over the top of mixture. Pour mixture into 9-by-12-inch baking dish. Bake at 350 degrees until golden brown.

Fleischmann's Yeast "Bake for the Cure" Contest

Sheri Thurman

Pesto Swirl Bread:

• 11/4 cups warm water (90 to 100 degrees)

• 3 cups bread flour

• 1 tablespoon dry milk

• 1 tablespoon sugar

• 11/2 teaspoons salt

• 1 tablespoon parsley flakes

• 1/2 teaspoon garlic powder

• 1 tablespoon butter

• 1 package Fleischmann's Yeast (regular or rapid rise)

• 1 tablespoon prepared pesto sauce (for dough)

• 1/2 cup prepared pesto sauce (for swirl)

The dough for this recipe is made in a bread machine. Put water in bread pan. Add flour, dry milk, sugar, salt, parsley and garlic. Place butter in the corners of the pan. Make a well in the center of the dry ingredients and add yeast. Program the bread machine for "dough" setting. After the initial mixing/kneading cycle, add 1 tablespoon of pesto sauce. When the dough cycle is complete, remove dough to a floured surface. Knead for one minute and let rest for about 15 minutes. Roll the dough into a rectangle of about 10 by 15 inches. Spread the 1/2 cup of pesto onto rectangle. Roll up, with pesto to the inside, and seal edges. Place on a greased loaf pan. May brush with beaten egg and sprinkle with sesame seeds, if desired. Bake at 375 degrees for 30 minutes or more, or until golden brown.

Fleischmann's Yeast "Bake for the Cure" Contest

Beverly Miller, Top Whole Grain Bread

Wheat Cinnamon Rolls

Dough:

• 1 packet Fleischmann's Yeast

• 1/4 cup warm water

• 2 cups milk

• 4 tablespoons sugar

• 11/2 teaspoons salt

• 4 tablespoons shortening

• 3 cups 100 percent wheat flour

• 3 cups all-purpose flour

Filling:

• 2 sticks butter

• 1 cup sugar

• 2 tablespoons cinnamon

Icing:

• 2 cups powdered sugar

• 1 tablespoon water

• 2 teaspoons Karo syrup

Add yeast to warm water and set aside. Scald milk in small sauce pan. Add sugar, salt and shortening to warm milk. When milk has cooked add yeast. Stir in the flour until mixture is smooth and not sticky to touch. Knead on floured board and place in a greased bowl to rise. It will double in size. Remove risen dough and roll out into a rectangle. Spread butter, sugar and cinnamon over the top of dough. Roll dough into a log and cut about 11/2 inch thick slices all the way down the log. Place rolls in a buttered 9-by-13-inch pan and bake at 350 degrees for 25 to 30 minutes or until golden brown.

For icing, stir together powdered sugar, water and Karo syrup. Drizzle over rolls if desired or leave them plain.

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